The Chef-Approved Way to Cook Prime Rib Perfectly Every Time

Parade

Wed, December 24, 2025 at 12:37 AM UTC

6 min read

Learn how to cook a perfect prime rib with Chef Jon Ashton's foolproof tips and tricks for a restaurant-quality Christmas roast dinner.
Prime rib, also known as standing rib roast, should be slow-roasted for 3-4 hours at a low temperature before crisping the exterior at a high temperature.
When cooking prime rib, it's important to choose a rib roast with bright color, even fat distribution, and to let it rest for at least 30 minutes before serving.

Crisp on the outside, juicy on the inside and so easy to make—this prime rib recipeis sure to be the star of your dinner parties this year!

Parade Chef Jon Ashton shows us how to cook one of the most popular Christmas cuts of meat (prime rib) with his foolproof tips and tricks.

All you need is a 2-ingredient seasoning blend and one must-have kitchen gadget and you'll be able to master a restaurant-quality Christmas roast dinner in no time.

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What Cut of Meat Is Prime Rib?

Prime rib is also called a "standing rib roast," which can be ordered boneless or bone-in. You can ask for either cuts at the meat counter, and they will definitely know what you want. As both names suggest, this is the ribbed part of the cow.

The Best Way to Cook Prime Rib

You will want to slow-roast the prime rib for three to four hours at a very low temperature, before letting it rest and putting it back in the oven at a very high temperature to crisp the exterior at the end, but more on those specifics below.

Do You Cook Prime Rib Covered or Uncovered?

You don't need to cover the prime rib while cooking, although you will need to tent it with foil later on when it's resting.

How to Choose the Best Prime Rib

Choose a rib roast that has a bright color with milky white fat. Avoid dull-yellow colored meat and yellow fat. It should have even fat distribution and a good layer of fat around the ends. Plan to make ¾-1 pound per person.

How Long Can I Keep a Prime Rib in the Fridge Before Cooking?

According to the USDA , prime rib roast may be kept for 3 to 5 days uncooked in your refrigerator before you need to cook or freeze it. Be sure to store it in an airtight container or in plastic wrap.

How Long to Cook Prime Rib

This is probably the most important thing to pay attention to when it comes to cooking prime rib: time. For Chef Ashton's recipe, he cooks the roast for 3½ to 4 hours at 150-200°F, until it reaches 120-125°F on a meat thermometer. Then he takes it out to let it rest for 30 minutes before cranking up the heat and putting it back in for 6-10 minutes at 500 to 550°F for a crispy coat.

Ingredients Needed

1 (3 to 4-rib) Prime Rib roast of beef, approximately 8 to 10 pounds
Salt and pepper
2 onions, diced
2 carrots, diced
2 sticks of celery, diced
1 bay leaf
1 spring of thyme
1 quart beef stock

Equipment Needed for Cooking Prime Rib

Baking sheet
Meat thermometer
Oven
Large roasting pan

How to Cook Prime Rib

1. Season the prime rib with salt and pepper and place on a rimmed baking sheet. Place, uncovered, in the refrigerator overnight. Remove the roast from the refrigerator 2 or 3 hours before cooking. Preheat the oven to the lowest possible temperature setting 150-200°F.

2. Put vegetables and beef broth in bottom of pan.

3. Place the roast with the fat cap up on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in the oven and cook until the center of the roast registers 120-125°F on an instant-read thermometer. This takes about 3½ to 4 hours.

4. Remove the prime rib from the oven and tent loosely with aluminum foil.

5. Allow to rest for at least 30 minutes. Change oven temperature to the highest possible temperature setting: 500 to 550°F.

6. After the meat has rested, remove the foil and place the roast back in the hot oven and cook until well-browned and crisp on the exterior, about 6 to 10 minutes.

7. Remove the roast to a cutting board and cut the bone off entirely, and then into thin slices.

8. Season with a little flaky salt and pepper.

Best Tips

You could add an herb crust if desired, but keeping the seasoning to basic salt and pepper allows the prime rib to stand for itself.
Refrigerating the prime rib overnight helps to dry the skin out to give it a better crust when cooked.
The fat cap needs to be facing up so the fat will render off and protect the meat.
Cooking the meat at such a low temperature for longer preserves the juices.
It's essential to let the roast rest so that the juices redistribute to the center.
"Reverse cooking" (cooking in an oven and then searing) keeps the prime rib juicy and crispy on the outside.
Leaving the bone in while cooking stops the meat from drying out.
Remove the bones with tongs after cooking.
Use a meat thermometer to get the temperature right.
Adding a tablespoon of cornstarch to the jus will thicken the sauce.

Ingredients

1 (3 to 4-rib) Prime Rib roast of beef, approximately 8 to 10 pounds
Salt and pepper
2 onions, diced
2 carrots, diced
2 sticks of celery, diced
1 bay leaf
1 spring of thyme
1 quart beef stock

Season the prime rib with salt and pepper and place on a rimmed baking sheet. Place, uncovered, in the refrigerator overnight. Remove the roast from the refrigerator 2 or 3 hours before cooking. Preheat the oven to the lowest possible temperature setting (150-200°).
Put vegetables and beef broth in bottom of pan.
Place the roast with the fat cap up on a V-rack set in a large roasting pan or on a wire rack set in a rimmed baking sheet. Place in the oven and cook until the center of the roast registers 120-125°F on an instant-read thermometer. This takes about 3½ to 4 hours.
Remove the prime rib from the oven and tent loosely with aluminum foil.
Allow to rest for at least 30 minutes. Change oven temperature to the highest possible temperature setting (500 to 550°).
After the meat has rested, remove the foil and place the roast back in hot oven and cook until well-browned and crisp on the exterior, about 6 to 10 minutes.
Remove the roast to a cutting board and cut the bone off entirely, and then into thin slices.
Season with a little flaky salt and pepper.

This story was originally published by Parade on Dec 24, 2025, where it first appeared in the Recipes section. Add Parade as a Preferred Source by clicking here.